-
1
Preheat the oven to 425 F.
-
2
Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil.
-
3
Season with a little salt and fresh ground pepper, and toss to coat.
-
4
Roast asparagus for 8-10 minutes until lightly brown and just tender.
-
5
(Dont overcook them, peeps!
-
6
You want them to have a little bit of crunch.)
-
7
Remove pan from oven.
-
8
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
-
9
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or saucepan.
-
10
When hot, add the minced onion and minced garlic and saute for 2-3 minutes until the onions become translucent.
-
11
Add the quinoa to the pan and stir to coat with oil.
-
12
Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
-
13
Add the white wine to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
-
14
Add 1 3/4 cups vegetable stock and bring to a boil.
-
15
Lower heat to a simmer, cover and cook for 15 minutes until the liquid has been absorbed.
-
16
While the quinoa is cooking, youre going to make an herb puree.
-
17
Place the basil, parsley, the whole peeled garlic clove and remaining 1/2 cup vegetable stock into a blender or food processor.
-
18
Puree until smooth.
-
19
Stir the herb puree and Parmesan cheese into the cooked quinoa.
-
20
(If the mixture is too thick, you may want to add another 1/4 cup of vegetable stock.)
-
21
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through.
-
22
Taste and season with a little salt and fresh ground pepper.
-
23
Serve immediately, and feel free to get some extra Parmesan involved.
